Rheological evaluation of wheat dough treated with ozone and ambient air during kneading and dough formation-Reference-Cited by-同舟云学术

Rheological evaluation of wheat dough treated with ozone and ambient air during kneading and dough formation

Published:2022-07-24 Issue:9 Volume:57 Page:6130-6142
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:Int J of Food Sci Tech

Author:

Moll Sarah¹^ORCID,Zettel Viktoria¹^ORCID,Delgado Antonio²,Hitzmann Bernd¹^ORCID

Affiliation:

1. Department of Process Analytics and Cereal Science (150i), Institute of Food Science and Biotechnology University of Hohenheim Garbenstraße 23 70599 Stuttgart Germany

2. Department of Chemical and Biological Engineering, Institute of Fluid Mechanics (LSTM) Friedrich‐Alexander University Erlangen‐Nürnberg Cauerstr. 4 91058 Erlangen Germany

Funder

Forschungskreis der Ernährungsindustrie

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/ijfs.15974

Reference52 articles.

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2. Climate change impact and adaptation for wheat protein

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4. Backforum Bingen & CSM Ingredients. (2021).Dem Mehl auf der Spur ‐ Mehlkennzahlen für die Qualitätssicherung[WWW Document]. The World of Baking. URLhttps://germany.theworldofbaking.com/de_de/forum/publikationen/dem‐mehl‐auf‐der‐spur‐publikation(accessed 23 March 2022).

5. Relationship of gliadin and glutenin proteins with dough rheology, flour pasting and bread making performance of wheat varieties